Reconstitution properties of micellar casein powder: Effects of composition and storage

251

133

Casein molecules are used in food industry as ingredients. They can be used as isolated forms and under micellar form consisting in an association of different casein molecules and calcium phosphate. In this review, after a brief reminder of the main characteristics of casein molecules and casein micelles, the modifications of caseins induced by physical, chemical, and enzymatic actions are reported. The resulting new physicochemical properties (mineral and casein compositions, charge, hydrophobicity, aggregation state, and morphology) and techno-functionalities (heat stability, viscosity, gelation, emulsifying, and foaming properties) are described and discussed with a special attention paid to the results obtained in our laboratory since several decades.

Section: Addition Of Naclmentioning

confidence: 99%

Section: Addition Of Calcium Chelatantsmentioning

confidence: 99%

Modifications of structures and functions of caseins: a scientific and technological challenge

Broyard

Gaucheron

2015

251

133

“…Approaches such as modifying the mineral composition or modifying the interactions between the proteins have been successfully practiced to improve solubility of these powders (Carr 2002;Schokker et al 2011;Sikand et al 2013;Eshpari et al 2014). For example, Havea (2006) reported that replacing approximately 30% of calcium of ultrafiltered skim milk retentate by sodium ions can result in MPC with improved hydration properties.…”

Section: Introductionmentioning

confidence: 99%

Changes in particle size, calcium and phosphate solubilization, and microstructure of rehydrated milk protein concentrates, prepared from partially acidified milk

Eshpari

Tong

Corredig

2016

The present work studied the rehydration properties of milk protein concentrates (MPCs), prepared using ultrafiltration (UF) and diafiltration (DF). Milk was acidified to pH 6 with glucono-δ-lactone (GDL) prior to UF to alter the mineral composition of the final concentrates. The particle size distribution and the microstructure of the casein micelles in reconstituted MPCs as well as the partitioning of calcium, phosphate, and proteins between the colloidal and soluble phases were investigated. Reconstituted samples analyzed by electron microscopy showed that, even in partially dissolved particles, the particle surface was porous and similar to its inner portion and had no distinct skin layer. Partial acidification of milk did not have any significant effects on the microstructure; however, it significantly increased the average diameter of the casein micelles for both UF and DF samples and decreased the concentration of total calcium and phosphate. Sodium dodecyl sulfate (SDS)-PAGE analysis of the centrifugal supernatants of reconstituted MPC demonstrated that the amount of soluble caseins present in milk concentrates dramatically increased with acidification, and it further increased after restoring the mineral composition of the serum phase through dialysis against milk. This work contributes to a better understanding of how processing conditions, particularly partial acidification of milk prior to concentration, can alter the composition and physical properties of the caseins and the soluble phase of MPC after rehydration. Such alterations can significantly impact the technological properties of the reconstituted MPC.

“…As a result, MPC is widely used in food industry, including production of beverages, cheese, confectionary, yogurt, and other food products (Fang et al 2011). To be used as a functional food ingredient, MPC powder should readily dissolve in solution upon rehydration or reconstitution (Schokker et al 2011). Generally, the rehydration, reconstitution, or dissolution process of food powders is carried out in four steps or phases, which includes wetting of powder particles, sinking, dispersing, and completely dissolving particles in solution.…”

Section: Introductionmentioning

confidence: 99%

Comparison of nanofiltration and evaporation technologies on the storage stability of milk protein concentrates

Cao

Wang

et al. 2015

Milk protein concentrates (MPCs) are highly nutritional and functional products manufactured from skim milk with low lactose levels. But, solubility of MPC decreases with time and temperature of storage, which often limits their application in food industries. The aim of present study is to compare the effect of nanofiltration and evaporation technologies on the rehydration stability of milk protein concentrates during storage. The MPCs produced by evaporation and nanofilteration were stored at different temperatures (25, 35, and 45°C) for a period of 24 weeks to observe any changes in the storage stability. The results showed that at a given storage temperature, the rehydration properties, such as solubility, viscosity, turbidity, and particle size of the nanofiltered milk protein concentrate (NF-MPC) were better compared to the same properties of the evaporated milk protein concentrate (EP-MPC). In addition, the contents of soluble protein, calcium, phosphorus, and magnesium of NF-MPC were higher than that of EP-MPC. However, no significant differences were observed in the contents of soluble lactose, sodium, and potassium of EP-MPC and NF-MPC during storage. The insoluble materials of MPC were mainly Dairy Sci. & Technol. (2016)